Go Back

Creamy Coconut Milk Chicken

Creamy coconut milk chicken with Thai-inspired ginger-garlic seared chicken thighs in a silky ivory-golden coconut sauce. Simmer until tender and juicy, then finish with lime zest and cilantro for a bright, aromatic weeknight chicken skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.25 tsp Salt
  • 0.25 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp turmeric
Aromatics and sauce base
  • 2 tbsp coconut oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 0.25 cup Fresh cilantro
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, garlic powder, and turmeric to coat evenly. Watch for a speckled yellow surface from the turmeric before searing.
  2. Heat coconut oil in a large skillet over medium-high heat and place chicken skin-side down. Sear for 6-7 minutes until the skin is golden, then flip and sear for 3 more minutes; remove to a plate and keep the drippings in the pan.
Build the coconut sauce
  1. Add the finely diced small onion to the same skillet and cook for 3 minutes. Stir until the onion softens and looks slightly translucent.
  2. Stir in the minced garlic, grated fresh ginger, and red pepper flakes, then cook for 1 minute. Look for a fragrant aroma and lightly toasted edges on the ginger-garlic.
  3. Pour in the full-fat coconut milk and chicken broth, then stir in soy sauce and bring the mixture to a simmer. You should see small bubbles around the edges and a silky, ivory-golden look.
Simmer and finish
  1. Return the chicken skin-side up to the skillet and cover with a lid. Simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F, keeping the sauce at a gentle bubble.
  2. Stir in lime juice and lime zest and let the sauce warm for 1-2 minutes uncovered. Garnish with fresh cilantro and serve with lime wedges over jasmine rice.

Notes

For best browning, pat the chicken thighs dry before seasoning so the skin can crisp and turn golden. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth until hot. Freezing is not recommended because coconut milk sauce can break after thawing. If you want a lower-saturated-fat option, use reduced-fat coconut milk (expect a thinner sauce and simmer a few extra minutes).